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Describes principles of instrumental methods based on gas-liquid chromatography. These techniques are used in quality control work for monitoring levels of volatile organic compounds, particularly residual solvents, but cannot be used to assess the effect on food flavour of these components in the absence of supporting data from sensory tests.RECONFIRMATION NOTICETechnical Committee FT-022 has reviewed the content of this publication and in accordance with Standards Australia procedures for reconfirmation, it has been determined that the publication is still valid and does not require change.Certain documents referenced in the publication may have been amended since the original date of publication. Users are advised to ensure that they are using the latest versions of such documents as appropriate, unless advised otherwise in this Reconfirmation Notice.Approved for reconfirmation in accordance with Standards Australia procedures for reconfirmation on 12 April 2016.The following are represented on Technical Committee FT-022:Australian Chamber of Commerce and IndustryAustralian Institute of Food Science and TechnologyAustralian Society of Cosmetic ChemistsBrewers Association Australia New ZealandDeakin UniversityDefence Science

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